recipes/Freee Biscuits/600_Freee_EasterBiscuits1.jpg

Gluten Free Easter Biscuits

4.7

6 Ratings

18-20 minutes 30 small biscuits or fewer large ones Gluten,Nuts,Peanuts,Wheat Vegetarian

About this recipe:

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Butter baked Easter Biscuits dotted with dried currants. Perfect to enjoy with a cup of tea at any time.

Equipment:

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large baking tray, 2 x mixing bowls and 5cm/2” round cookie cutter

Ingredients:

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200g FREEE Plain White Flour
1 tsp FREEE Xanthan Gum
100g butter (or vegan spread)
100g caster sugar
2 eggs
1 tbsp lemon rind, grated
1 tbsp lemon juice
100g currants
2 tsp caster sugar
flour, for dusting
butter, for tray

Method:

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180°C, Fan 160°C, 350°F, Gas 4

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a large baking tray or insert a baking liner.
  3. Measure the flour and xanthan gum into a mixing bowl and stir to combine.
  4. Put the butter and sugar into another mixing bowl and beat together until light and fluffy.
  5. Separate the eggs, add the yolks to the mixing bowl and save the whites for later.
  6. Finely grate the lemon rind into the bowl, add the lemon juice and beat everything together well.
  7. Sieve the flour blend into the bowl and mix well.
  8. Stir in the currants and bring together a ball of biscuit dough.
  9. Cover and chill the dough for 10 minutes.
  10. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  11. Roll out the dough to a thickness of 3-4mm/⅛”.
  12. Press a 7cm/2¾ round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
  13. Gather together the offcuts and re-roll to make further biscuits.
  14. Brush the biscuits with the reserved egg white.
  15. Sprinkle the two teaspoons of sugar over the biscuits.
  16. Bake for 18-20 minutes until golden.
  17. Transfer cooked biscuits to a wire rack to cool.
  18. When cold store the biscuits a tin.

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